Étude comparative des caractéristiques physico-chimique et nutritionnelle de la viande de poulet de chair et de poule pondeuse réformée

Abstract

The poultry sector is considered a key pillar of food security in Algeria; however, the management of spent laying hens represents an economic and technical challenge. This study aims to compare the meat quality of broiler chickens (poulet de chair) and spent laying hens (poule pondeuse réformée) through the evaluation of physical, chemical, and sensory parameters. The results showed that broiler meat is more tender and suitable for direct consumption, whereas spent laying hens are characterized by a denser muscle structure and higher toughness due to their increased collagen content, which reduces their acceptability as fresh meat. Nevertheless, the study confirms their high nutritional value (proteins and minerals), supporting their potential valorization in processed food industries (minced and processed meat products), in order to reduce economic losses and improve the local utilization of these resources.